**4. Conclusions**

The breeding of the goats in the Republic of Macedonia has a mark of tradition, namely, because of appropriate grazing conditions. This is very economical, because the entire diet is reduced to a grazing with less extra feed in the form of concentrate and minerals. Also Macedonia has real possibilities for transformation of many extensive goat farms into an organic farm. In addition, it creates additional opportunities for the outlay on the markets in the EU, for which the organic production year-by-year increases. Macedonian goat cheeses are being differentiated by their strong bounds with the territory of their origin, and so they represent a historical and cultural designation of the community which they are produced by. Production of these cheeses is in limited geographical areas with use of know-how techniques transferred from generation to generation and use of milk that has undergone no treatment after milking. Goat milk can be successfully used to produce various cheeses because cheese is characterized by a specific lactic acidic taste and aroma, a good degree of protein breakdown. Lactic acid processes and changes in moisture content take place more evenly during ripening than cow cheeses. From milking to the end of ripening process, this type of cheeses is passing through different surroundings where a variety of microorganisms have an opportunity to grow and develop. The research that has been conducted has shown that traditional

made cheeses have unique benefits in terms of palatable pleasure, richness, and diversity as well as protection against pathogens. Undoubtedly their properties have been achieved due to the presence of unique indigenous microbiota especially because of the use of raw milk, combined with specific skills that give their general characteristic properties and quality. In order to understand the situation of traditional milk processing and utilization in this part of the state, one should recall that milk production has an obvious seasonality related to climatic conditions and most of these products are homemade following neither standardized conditions nor proper hygiene standards. Careful attention must be paid to hygiene in order to produce milk of high bacteriological quality. However, despite all precautions, it is impossible to completely exclude bacteria from milk. Therefore, good hygiene is particularly important in producing especially fresh ripened cheeses. So prevention of contamination of the milk and meticulous attention to good hygiene during cheese production and ripening will reduce the incidence of pathogens; therefore, good acid-produced cheese during proper ripening is also helpful.
